8 large savoy cabbage leaves
500 g beef mince
2 onions finely diced
4 cloves garlic crushed
¼ cup white rice uncooked
2 x 400 g cans tomatoes finely chopped
2 tbsp apple cider vinegar
2 tbsp brown sugar
⅓ cup raisins
- 1 Bring a saucepan of water to the boil and blanch cabbage leaves in batches for 1-2 min until just softened. Drop into ice water immediately and repeat with remaining leaves.
- 2 Combine mince, egg, half the onion and garlic, all the rice and some pepper in a bowl. Divide mixture into 8 portions and shape into logs. Take one cabbage leaf and place one portion of mince at the base closest to you. Roll up, tucking in the sides to enclose filling. Place seam side down on a plate. Repeat to make 8 rolls. Cover and chill until required.
- 3 Preheat the oven to 180°C (160°C fan forced). Grease a shallow baking dish with cooking spray. Melt 20g butter in a frying pan over medium-high heat. Add remaining onion and garlic and cook for 3 min. Add tomatoes, vinegar, sugar and raisins and season to taste. Simmer for 5 min.
- 4 Spoon a third of the tomato mixture over base of baking dish. Top with cabbage rolls, seam side down, and spoon over remaining tomato sauce. Cover with foil and bake for 1hr 30 min. Serve hot with steamed or chargrilled vegies.